The+Greenhouse

The restaurant's website can be found [|here]. A review of the restaurant can be found [|here]. 1. Investigate the importance of food safety procedures in food production and handling. To do this you will need to take some notes on the following:
 * The Greenhouse: Elena, Emma, Rosa, Stephen**
 * Stage 1: Preparation:**
 * 1) Food Act 2003 (NSW)
 * 2) Food Regulation 2004 (NSW)
 * 3) Food Safety Standards for Australia and New Zealand (FSANZ)
 * 4) State and local government food safety regulations and inspection regimes.

Use this information to create a document on your wiki page (or create a new page to accompany your restaurant page). In this document you will need to:
 * Explain the purpose of food safety legislation and regulations.
 * Describe the legal obligations for the people working in your restaurant e.g. back and front restaurant staff - do kitchen hands have the same responsibilities as wait staff?
 * What are the implications for your business? Do you need to implement regular procedures? How will you monitor that staff are aware of and doing the right thing?
 * Why is all this important for your customers?

**__Food Regulation Act 2004 (NSW)__**
__** The Food Safety Standards were developed: **__ Food Standards Australia New Zealand FSANZ develops food standards to cover the food industry in Australia and New Zealand. We develop the Australia New Zealand Food Standards Code which regulates the use of ingredients, processing aids, colourings, additives, vitamins and minerals. The code also covers the composition of some foods e.g. dairy, meat and beverages as well as standards developed by new technologies such as novel foods. We are also responsible for labelling for both packaged and unpackaged food, including specific mandatory warnings or advisory labels.
 * =====**The Food Regulation 2010 underpins the Authority's and local councils' food regulatory work, which aims to reduce the incidence of foodborne illness linked to certain food sectors in NSW **=====
 * =====**It is important to the food industry as it sets minimum food safety requirements for food industry sectors that have been identified as higher risk: [|meat], [|dairy] , [|seafood] , [|shellfish] and [|plant products] and [|egg] businesses and businesses preparing food for [|vulnerable persons] in NSW **=====
 * =====**These businesses are subject to Food Safety Schemes (FSS) because of the [|priority classification] **=====
 * =====**Under each scheme there are licence categories (Permissions) that specify the types of activities each business is licensed to perform (examples opening oysters, raw milk transport) **=====
 * =====**The NSW Food Regulation 2004 (the Regulation) was scheduled for repeal on 1 September 2010 unless it was remade. This is due to the NSW Government’s automatic repeal process to ensure regulations are kept appropriate for the current business landscape **=====
 * =====**The NSW Food Authority completed a remake of the Regulation, now the Food Regulation 2010, which became effective on 18 June 2010. In preparing to do so the Authority: **=====
 * 1) =====**[|collected evaluation data] **=====
 * 2) =====** [|assessed the risks] and hazards associated with food sectors licensed via the regulation, and **=====
 * 3) =====**published a Regulatory Impact Statement ( RIS pdf, 3MB) which [|was available] for public comment until 29 January 2010 **=====
 * 4) =====**has analysed [|responses to the RIS]  **=====
 * ■ to provide more effective food safety regulations and reduce the level of food-borne illness in Australia; **
 * ■ to provide nationally uniform food safety standards for Australia so businesses operating in more than one State or Territory have only one set of requirements; **
 * ■ to replace existing food hygiene regulations that were sometimes significantly out-of-date; and **
 * ■ to introduce less prescriptive regulations, which are simpler to comply with and give businesses more flexibility to determine the best way for them to comply with the requirements - providing food safety is not compromised. **
 * ■ an inspection regime for imported foods **

In Australia FSANZ has broader coverage and prepares standards across the food supply chain. We develop standards for primary production and processing and for food hygiene. We also set residue limits for agricultural and veterinary products. In New Zealand, these activites are undertaken by the New Zealand Ministry of Agriculture. FSANZ develops standards in consultation with other government agencies and stakeholders, having regard for food regulatory policies endorsed by the Australia and New Zealand Food Regulation Council and other committees. It also has many other functions in Australia including coordinating food surveillance and food recall systems, conducting research and supporting the Australian Quarantine and Inspection Service in its duty to inspect imported foods.

Our ultimate goal is to ensure Australia has a safe food supply and well-informed consumers.

FSANZ can provide you with assistance navigating the Code. FSANZ does not provide approval of labels, or food compliance of any type. FSANZ is limited to providing information about the Code only and does not provide legal advice or interpretation of the Code. The onus is upon suppliers including food companies to ensure compliance with relevant food legislation. To assist with this you may wish to engage a food compliance consultant or your own legal counsel. Enforcement and interpretation of the Code is the responsibility of [|State/Territory health departments] and food agencies within Australia and New Zealand. This is an unofficial consolidated version of the //Australia New Zealand Food Standards Code// (the Code) provided for your convenience only. The Code published in the [|Gazette] is the official legal document that is given legal force via State, Territory, Commonwealth and New Zealand food legislation. You are advised to refer to the Code published in the [|Gazette] for legal purposes The Food Standards Code is a joint set of food labelling and composition standards for New Zealand and Australia. It provides consumers with information about what's in the food they eat and a common set of food composition and labelling rules between New Zealand and Australia. look at :
 * Food Standards Code **
 * What is the Food Standards Code? **

[|www.foodstandards.gov.au]

2. From your restaurant's menu - pick one meal that you would serve.
 * Identify the hygiene hazards. Create a list of these.
 * What strategies would you use to ensure food safety?
 * Produce a HACCP table to summarise your findings. See the example[| here].
 * (NB You will find that you are repeating some information - the purpose of this activity is to give you experience of both types of questions you might face in the HSC)